Irish apple tart

Weigh the flour; add the powdered sugar and a pinch of salt and stir.

Rub the very cold butter into the flour by hand until there are big and small lumps throughout.

Add the egg yolks and a few tablespoons of water, a little at a time, and bring together by hand into a dough.

Chill the pastry in the fridge at least half an hour to relax the gluten and firm the butter.

Peel the apples, cut them off the core and slice thinly.

Toss the slices with sugar; no spices.

Divide the pastry in two (a double batch, for top and bottom crust). Flour both sides and roll a large circle for a 9 to 10 inch tart pan; line the pan.

Fill with the apples. Roll the second piece and lay it over.

Brush the edges with egg wash and press the two crusts together with a finger around the edge; prick the top to let out steam.

Egg wash the top generously and sprinkle with granulated sugar.

Set on a foil-lined tray and bake around 40 to 50 minutes, until golden brown and bubbling.

Cool a few minutes before slicing.